Feel Like a Master Chef With Recipes From The Gucci Osteria da Massimo Bottura in Florence
Gucci recently launched a new episode of the Gucci Podcast, featuring Karime López, Chef de Cuisine at the Gucci Osteria da Massimo Bottura in Florence. The episode is available in English and in Spanish, Karime’s mother tongue language.
Karime, hailing from Mexico City, the only female chef awarded a Michelin star in Italy in 2019 (and the only Mexican female chef awarded one), reflects on this recognition and talks about her journey to become a chef, her favourite foods as well as anecdotes at the Gucci Osteria in Florence, located in the Gucci Garden in the heart of the historic Piazza della Signoria.
In the episode recorded in the kitchen of the restaurant, the chef accompanies the listeners through a sensory tasting of the menu introducing them to the inspiration behind signature dishes as the Purple Corn Tostada, the Taka Ban, the tortellini and the Emilia Burger.
Take a stab at these recipes from the Gucci Osteria da Massimo Bottura and test your cooking skills in the kitchen ala chef Karime López. Here are some of the yummy dishes you can try at home:
LUCKY FENNEL (LINGUINE WITH FENNEL CREAM)
“I thought of this recipe that uses fennel as a basic ingredient because it is a seasonal vegetable and because of all the stories and curiosities surrounding this vegetable. In Greek and Roman history, in fact, fennel was considered symbol of strength and vigor and they believe it brought luck. Some treatises on Ancient Rome reported how Roman gladiators added fennel to their dishes to be successful in the arena and, when they won the fights, they were crowned with a garland of fennel. This is also the reason why - for the Gucci Osteria menu - we called this dish Lucky Fennel.”
INGREDIENTS
Fennel for the cream 4
Sliced fennel 2
Red prawns 2
Wild Fennel 200g
Pistachios 20
Lemon 1
Lemon Oil
Seed Oil 400g
Extra Virgin Olive Oil
Salt
Linguine (Pasta) 100g
PROCEDURE FOR THE CREAM
Wash and cut the fennel coarsely, steam them at 90 ºC° for 2 hours
Drain the fennel once cooked and whisk them with Evo oil and salt until creamy
Pass the cream in the chinois strainer with fine mesh
PROCEDURE FOR THE WILD FENNEL OIL
Whisk 400g of seed oil with 200g of wild fennel
Then heat the oil in a saucepan and bring it to a temperature of 80 ºC
Filter the oil in a sac à poche and then filter it with the chinois strainer with fine mesh
PROCEDURE FOR THE PISTACHIOS
Toast the pistachios in the oven at 190 ºC for 4 minutes
Grate them with a microplane
PROCEDURE FOR THE DISH
Cook the linguine pasta in abundant salted water for about 5 minutes
Drain the linguine and finish cooking in the pan for 3 minutes, adding the fennel cream and the lemon oil to make them creamy
Season the raw and finely sliced fennel with the wild fennel oil
Season the prawns with Evo oil and the lemon peel and cut them into 6 pieces each
PLATING
Spread the grated pistachios on the base of the plate, and lay a nest of linguine on top, developing it in height. Add 6 pieces of prawn, other pistachio powder and finely sliced fennel. Garnish the dish with wild fennel leaves.
POLLOCK RECIPE FOR 2 PEOPLE
“I chose this recipe, because it’s easy to make and it needs ingredients that we all have at home. Usually we prepare this dish without gluten, but all-purpose “00” flour can also be used. It is a fun recipe because you can vary the filling each time you make it using ingredients that you have in the fridge, such as vegetables or meat, and the color of each sauce can be changed according to the vegetables or herbs used. Even more colors can be added! When we created this dish, it looked like an artwork by Pollock, so we decided to call it exactly that. Enjoy the recipe!!!”
INGREDIENTS
Datterino Tomato Sauce
Yellow Datterino tomato 100g
Evo Oil 2 Spoons
Brunoise cut garlic 5g
Basil 2 leaves
Fine salt In a saucepan, fry oil, garlic and basil, add the tomatoes and cook for 20 minutes, whisk and sift, salt lightly.
Red Pepper Sauce
Red Pepper 100g
Evo Oil 2 Spoons
Brunoise cut garlic 5g
Laurel 1 leaf
Fine salt
Bake the seedless pepper for 40 minutes in the oven at 180 degrees, peel it and roast it in a pan with oil, garlic and bay leaf. Remove the bay leaf and whisk the pepper until it becomes a homogeneous sauce, salt lightly.
Chard Sauce
Chard 100g
Cooking water je
Fine salt
Blanch the chard for 2 minutes in salted water and cool in water and ice. One half must be cut with a knife for the filling and the other half must be blended with its cooking water until it becomes a homogeneous sauce.
Bechamel Sauce
Milk 250g
Corn flour 15g
Butter 25g
Macis 2g
Flavor the milk with the macis and simmer it. Separately prepare the base of butter and corn flour, then pour the milk while turning with a whisk until it becomes a homogeneous sauce, salt lightly.
Discs of Pasta
Gluten Free Flour (or 00 flour) 100g
Whole egg 1
Mix the flour with the egg and leave to rest in cling film for 30 minutes. Spread to 1 millimeter thick and cut the dough to the desired size, cook the discs in salted water for 2 minutes.
Filling
Ricotta cheese 50g
Cut chard 50g
Evo Oil 10g
Fine salt
Stir in a bowl and serve warm.
PLATING
Put a disc of pasta on a preferably deep plate, add the filling and cover with a second disk of pasta. Finally, cover the pasta disc with all the lukewarm sauces in an artistic way, Jackson Pollock style.
Launched in May 2018, the Gucci Podcast channel is recorded to bring the world of Gucci to life through this engaging medium. To date, the Gucci Podcast features 29 episodes of rich storytelling perfect for listening to while at home, which include also a conversation between three- Michelin-star chef Massimo Bottura and his old school-friend Gucci President and CEO Marco Bizzarri, about childhood memories and the two Gucci Osteria da Massimo Bottura restaurants in Florence and in Los Angeles, which were born as a result of their friendship.
These episodes and more are available on the Gucci Podcast channel on Spotify, Apple Podcasts, and Soundcloud.
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